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Guam-Style Chicken with Red Rice |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 15 January 2016 at 19:09 |
Tininon Mannok Yan Hineska' Agaga Guam-Style Chicken with Red Rice From Saveur Magazine: Serves 8
Ingredients 3 cups soy sauce 1.5 cups cane vinegar 1 teaspoon freshly ground black pepper 1 small yellow onion, thinly sliced, plus 1⁄3 cup finely chopped 2.5 lb. bone-in, skin-on chicken thighs 1 cup fresh lemon juice 1 cup thinly sliced scallions 2.5 teaspoons crushed red chile flakes 2.5 cups jasmine rice 2 tablespoons ground annatto seeds
Instructions To make the marinade, combine 2 cups soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate. Meanwhile, make the dipping sauce: Stir together remaining soy sauce and chopped onion with lemon juice, scallions, chile flakes, and 1⁄2 cup water; set aside. To make the red rice, combine rice, annatto, and 5 cups water in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes. Remove from the heat and keep rice warm. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook chicken, turning, until browned, about 8 minutes. Serve with rice and dipping sauce, on the side. |
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